Salted Caramel (for brownies ect)

150g / 5.1/2 oz granulated sugar
pinch salt
125ml / 4fl oz double cream
10g / 1/4oz softened butter

Melt sugar in pan over medium heat until a dark brown colour.  Remove from heat, carefully add salt & half cream.  Once settled, add remaining cream and butter.  If lumpy, slowly heat until smooth.

Custard

Makes enough for 2/3

1/2 pt skimmed milk
1 egg
1 tbsp cornflour
50g caster sugar

Warm milk on hob until almost boiling.  Whilst milk is warming, whisk together the egg with the cornflour & sugar until its completely lump free,

Pour milk onto egg mixture, mixing well and then return full mixture to the pan/hob.  Stir until thickened.

Ice Cream Chocolate Fudge Sauce

Recipe & Image taken from http://www.bakeatmidnite.com

2/3 cup heavy cream

1/2 cup light corn syrup

1/3 cup dark brown sugar

1/4 cup dutch-process cocoa

1/4 tsp salt

6 oz dark/semisweet/bittersweet chocolate, chopped finely and divided

2 tbs unsalted butter

1 tsp vanilla

Place cream, corn syrup, cocoa, sugar, salt and 3 oz of the chopped chocolate in a small (1-1.5 qt) saucepan.  

Bring to boil over medium heat, stirring occasionally.  Reduce heat to low and keep it on a slow boil for 5 minutes, stirring every now and then.  Remove from heat.

Add the rest of the chocolate, the butter and the vanilla and stir until chocolate and butter are melted and sauce is smooth.

Cool to warm and serve over ice cream,  cake, etc.  May be stored in a tightly covered container in the refrigerator and warmed when needed.

Makes about 2 cups.

Salted Caramel Sauce

Recipe & Image taken from http://www.tarteletteblog.com

240 gr. sugar

80 ml water

115 gr salted butter

150 ml heavy whipping cream

In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. 

Add the butter.

Let it come to a boil and cook until it reaches a golden caramel color.

Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). 

Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency.

Pour into a jar and try to refrain yourself from drinking it!

Salted Caramel Sauce

Recipe taken from http://www.sunnysideupsd.com/

1 cup white sugar
6 Tbsp unsalted good quality butter 
1/2 cup heavy cream
1 tsp sea salt, divided

Spread the sugar in a thin layer in a thick bottomed pan over medium heat. Leave undisturbed until the sugar around the edges starts to melt. Give the pan a swirl to redistribute the sugar. Repeat a few times. When most of the sugar has melted, you can give it a stir with a wooden spoon. When all of the sugar has melted and it is a dark golden amber color, remove from the heat.

When the melted sugar is off the heat, add the butter and stir. It will foam up. Stir until melted. Once the butter has melted entirely, pour in the cream and whisk/stir until you have a smooth sauce.

Stir in half the salt then allow to cool completely. Once cool, stir in the other half of the salt.

Can be store in a covered container in the fridge for about 2 weeks.

Copycat Jack Daniels Glaze

Recipe & Image taken from http://www.sunnysideupsd.com

1 head of garlic- roasted
2/3 cup water
1 cup pineapple juice
1/4 cup soy sauce (alternatively you could use 1/4 cup teriyaki and 1 Tbsp soy sauce)
1 1/3 cup brown sugar
3 Tbsp lemon juice
3 Tbsp  white onion, minced
1 Tbsp Jack Daniels Whiskey 
1 Tbsp pineapple, very finely minced
1/2 tsp minced ginger (omit if using teriyaki sauce)
1/4 tsp cayenne pepper

To roast the garlic, cut the top off of a head of garlic so the ends of the cloves are exposed. Peel off any excess layers of the papery skin. Drizzle with olive oil, sprinkle with salt and pepper, and loosely wrap with aluminum foil. Place on a baking sheet and roast at 350 degrees for about 45-50 minutes, or until the cloves appear golden brown.

In a medium sauce pan over medium-high heat, combine the water, pineapple juice, soy sauce, and brown sugar. Bring to a boil, stirring occasionally, then reduce heat to medium-low and simmer.

Squeeze out the roasted garlic and whisk in to the simmering liquid, discard the papery skin. Add the lemon juice, onion, whiskey, pineapple, ginger, and cayenne paper and stir to combine.

Continue to simmer for about an hour, stirring occasionally, or until the liquid has reduced by half and is thick and syrupy*. Careful not to let the liquid boil over.

Glaze can be basted onto meats (chicken, steak, shrimp) while grilling, or drizzled over crispy chicken strips (and sprinkle with sesame seeds!), or used as a dipping sauce for fries.

* If your sauce doesn’t thicken up as much as you want it to, you can stir together 1 tsp of corn starch and 2 tsp of cold water, and add that to the sauce.